3-4 slices of good quality sourdough or rye bread
1 tablespoons Niter Kibbeh (or extra virgin olive oil to make vegan)
1 ripe avocado, pitted
1 tsp Berbere (or Mitmita if you want extra spicy)
Ayeb Ethiopian Cheese (optional)
Sea salt to taste
If you would like to add cheese, make the Ayeb.
Halve the avocado and discard its pit. Slice or mash the avocado.
- Spread the Niter Kibbeh, or brush the olive oil, on both sides of each of the slices of bread.
- Place the buttered/oiled bread on a hot skillet and fry on each side until browned and crispy, about 3-4 minutes on each side (don't be afraid of a little char).
- Remove the toast from the pan, and spread as much or as little avocado onto the toast.
- Sprinkle with Berbere, Ayeb cheese, flakey sea salt, and enjoy!
Serves: 2 | Prep time: 2-40 minutes | Cooking time: 5 minutes
WRITTEN BY JOHANNA LARAWAY
EDITED BY IJEOMA EJEM
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